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Shang Y, Jin Q, Li G, Yan H, Yu M, Hu Z. Functional study of two ER localized sterol C-14 reductases in Aspergillus oryzae. 3 Biotech 2024; 14:136. [PMID: 38682096 PMCID: PMC11045682 DOI: 10.1007/s13205-024-03988-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 12/05/2023] [Indexed: 05/01/2024] Open
Abstract
Ergosterol is an important component of fungal cell membrane. Ergosterol biosynthesis involves sterol C-14 reductase, a key enzyme in ergosterol biosynthesis, which has been well studied in Saccharomyces cerevisiae. However, little studies about this important enzyme in Aspergillus oryzae. In this study, two sterol C-14 reductases named AoErg24A and AoErg24B were identified in A. oryzae using bioinformatics analysis. Through phylogenetic tree, expression pattern, subcellular localization, and yeast functional complementation analyses, we discovered that both AoErg24A and AoErg24B are conserved and localized to the endoplasmic reticulum (ER). Both enzymes can partially restore the temperature sensitivity phenotype of a S. cerevisiae erg24 weak mutant. Overexpression of AoErg24A in A. oryzae increased 1.6 times of ergosterol content, while overexpression of AoErg24B led to a slight decrease of ergosterol. Both genes affect the sporulation of A. oryzae. These results uncovered that the two genes function differently in ergosterol biosynthesis. Thus, this study further enhances our understanding of ergosterol biosynthesis in A. oryzae and lays a good foundation for A. oryzae to be used in industrial ergosterol production.
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Affiliation(s)
- Yitong Shang
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, 330013 China
| | - Qi Jin
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, 330013 China
| | - Ganghua Li
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, 435002 China
| | - Huanhuan Yan
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, 330013 China
| | - Mingquan Yu
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, 330013 China
| | - Zhihong Hu
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, 330013 China
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2
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Łysakowska P, Sobota A, Wirkijowska A. Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production-A Review. Molecules 2023; 28:5393. [PMID: 37513265 PMCID: PMC10384337 DOI: 10.3390/molecules28145393] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/11/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Medicinal mushrooms, e.g., Lion's Mane (Hericium erinaceus (Bull.) Pers.), Reishi (Ganoderma lucidum (Curtis) P. Karst.), Chaga (Inonotus obliquus (Ach. ex Pers.) Pilát), Cordyceps (Ophiocordyceps sinensis (Berk.) G.H. Sung, J.M. Sung, Hywel-Jones and Spatafora), Shiitake (Lentinula edodes (Berk.) Pegler), and Turkey Tail (Trametes versicolor (L.) Lloyd), are considered new-generation foods and are of growing interest to consumers. They are characterised by a high content of biologically active compounds, including (1,3)(1,6)-β-d-glucans, which are classified as dietary fibre, triterpenes, phenolic compounds, and sterols. Thanks to their low-fat content, they are a low-calorie product and are classified as a functional food. They have a beneficial effect on the organism through the improvement of its overall health and nutritional level. The biologically active constituents contained in medicinal mushrooms exhibit anticancer, antioxidant, antidiabetic, and immunomodulatory effects. In addition, these mushrooms accelerate metabolism, help fight obesity, and slow down the ageing processes thanks to their high antioxidant activity. The vast therapeutic properties of mushrooms are still not fully understood. Detailed mechanisms of the effects of medicinal mushrooms on the human organism still require long-term clinical studies to confirm their nutraceutical effects, their safety of use, and their dosage. Medicinal mushrooms have great potential to be used in the design of innovative functional foods. There is a need for further research on the possibility of incorporating mushrooms into food products to assess the interactions of their bioactive substances with ingredients in the food matrix. This review focuses on the properties of selected medicinal mushrooms and their effects on the human organism and presents current knowledge on the possibilities of their use in the production of functional foods.
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Affiliation(s)
- Paulina Łysakowska
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
| | - Aldona Sobota
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
| | - Anna Wirkijowska
- Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
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3
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Tong Z, Chu G, Wan C, Wang Q, Yang J, Meng Z, Du L, Yang J, Ma H. Multiple Metabolites Derived from Mushrooms and Their Beneficial Effect on Alzheimer's Diseases. Nutrients 2023; 15:2758. [PMID: 37375662 DOI: 10.3390/nu15122758] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/10/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Mushrooms with edible and medicinal potential have received widespread attention because of their diverse biological functions, nutritional value, and delicious taste, which are closely related to their rich active components. To date, many bioactive substances have been identified and purified from mushrooms, including proteins, carbohydrates, phenols, and vitamins. More importantly, molecules derived from mushrooms show great potential to alleviate the pathological manifestations of Alzheimer's disease (AD), which seriously affects the health of elderly people. Compared with current therapeutic strategies aimed at symptomatic improvement, it is particularly important to identify natural products from resource-rich mushrooms that can modify the progression of AD. This review summarizes recent investigations of multiple constituents (carbohydrates, peptides, phenols, etc.) isolated from mushrooms to combat AD. In addition, the underlying molecular mechanisms of mushroom metabolites against AD are discussed. The various mechanisms involved in the antiAD activities of mushroom metabolites include antioxidant and anti-neuroinflammatory effects, apoptosis inhibition, and stimulation of neurite outgrowth, etc. This information will facilitate the application of mushroom-derived products in the treatment of AD. However, isolation of new metabolites from multiple types of mushrooms and further in vivo exploration of the molecular mechanisms underlying their antiAD effect are still required.
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Affiliation(s)
- Zijian Tong
- College of Life Science, Engineering Research Center of the Chinese Ministry of Education for Bioreactor and Pharmaceutical Development, Jilin Agricultural University, Changchun 130118, China
| | - Guodong Chu
- College of Life Science, Engineering Research Center of the Chinese Ministry of Education for Bioreactor and Pharmaceutical Development, Jilin Agricultural University, Changchun 130118, China
| | - Chenmeng Wan
- College of Life Science, Engineering Research Center of the Chinese Ministry of Education for Bioreactor and Pharmaceutical Development, Jilin Agricultural University, Changchun 130118, China
| | - Qiaoyu Wang
- College of Life Science, Engineering Research Center of the Chinese Ministry of Education for Bioreactor and Pharmaceutical Development, Jilin Agricultural University, Changchun 130118, China
| | - Jialing Yang
- College of Life Science, Engineering Research Center of the Chinese Ministry of Education for Bioreactor and Pharmaceutical Development, Jilin Agricultural University, Changchun 130118, China
| | - Zhaoli Meng
- Laboratory of Tumor Immunolgy, The First Hospital of Jilin University, Changchun 130061, China
| | - Linna Du
- College of Life Science, Engineering Research Center of the Chinese Ministry of Education for Bioreactor and Pharmaceutical Development, Jilin Agricultural University, Changchun 130118, China
| | - Jing Yang
- College of Life Science, Engineering Research Center of the Chinese Ministry of Education for Bioreactor and Pharmaceutical Development, Jilin Agricultural University, Changchun 130118, China
| | - Hongxia Ma
- College of Life Science, Engineering Research Center of the Chinese Ministry of Education for Bioreactor and Pharmaceutical Development, Jilin Agricultural University, Changchun 130118, China
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4
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Cardwell G, Bornman JF, James AP, Daly A, Dabos G, Adorno P, Jakobsen J, Dunlop E, Black LJ. Effect of household cooking on the retention of vitamin D 2 and 25-hydroxyvitamin D 2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus). Food Chem 2023; 424:136387. [PMID: 37224637 DOI: 10.1016/j.foodchem.2023.136387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 04/18/2023] [Accepted: 05/13/2023] [Indexed: 05/26/2023]
Abstract
Vitamin D deficiency has widespread global prevalence. Fresh mushrooms exposed to ultraviolet (UV) radiation generate vitamin D2 which remains after drying. It is not clear if vitamin D2 is retained after rehydration and cooking of dried mushrooms. The aim of this study was to determine the true retention of both vitamin D2 and 25-hydroxyvitamin D2 (25(OH)D2) after cooking UV-irradiated, air-dried, then rehydrated button mushrooms (Agaricus bisporus). Mushrooms were exposed to pulsed UV radiation, then air-dried in a convection oven, followed by rehydration in warm water. Samples were cooked in three different ways: frying (5 min), baking (10 min, 200 °C) and boiling (20 min, 90 °C). Compared to rehydrated, uncooked controls, there was a high retention of D vitamers (≥95%) after cooking. Frying and baking resulted in significantly higher vitamin D2 retention compared to boiling (p < 0.0001). UV-irradiated, dried mushrooms are a valuable source of vitamin D2 after rehydration and cooking.
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Affiliation(s)
- Glenn Cardwell
- Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia.
| | - Janet F Bornman
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, WA 6150, Australia.
| | - Anthony P James
- Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia.
| | - Alison Daly
- Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia.
| | - Georgios Dabos
- National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC 3207, Australia.
| | - Paul Adorno
- National Measurement Institute, 1/153 Bertie Street, Port Melbourne, VIC 3207, Australia.
| | - Jette Jakobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens, Lyngby, Denmark.
| | - Eleanor Dunlop
- Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia.
| | - Lucinda J Black
- Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia; Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia.
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5
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Cardwell G, Bornman JF, James AP, Daly A, Dunlop E, Dabos G, Adorno P, Black LJ. The Retention of Vitamin D2 and 25-Hydroxyvitamin D2 in Pulse UV-Irradiated Dried Button Mushrooms (Agaricus bisporus) after 12 Months of Storage. Foods 2023; 12:foods12071429. [PMID: 37048250 PMCID: PMC10093608 DOI: 10.3390/foods12071429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/20/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023] Open
Abstract
Fresh mushrooms exposed to ultraviolet (UV) radiation prior to drying generate high concentrations of vitamin D2. The aim of this study was to determine the retention of D vitamers in mushrooms that were pulse UV irradiated, then air dried, and stored for up to 12 months. Fresh button mushrooms (A. bisporus) were exposed to pulsed UV radiation (dose 200 mJ/cm2, peak of 17.5 W/cm2), air dried and vacuum sealed before being stored in the dark at room temperature. After storage, samples were freeze dried and quantified for D vitamers using triple quadrupole mass spectrometry. After 3, 6 and 12 months of storage, there was 100% (11.0 ± 0.8 µg/g dry weight (DW), 93% (10.1 ± 0.6 µg/g DW) and 58% (5.5 ± 0.6 µg/g DW) retention of vitamin D2 and 88% (0.14 ± 0.01 µg/g DW), 71% (0.11 ± 0.01 µg/g DW) and 68% (0.1 ± 0.01 µg/g DW) retention of 25-hydroxyvitamin D2 (25(OH)D2), respectively. Compared to the irradiated dried mushrooms that were not stored, the D vitamer concentration was statistically significantly lower (p < 0.05) at 6 and 12 months for 25(OH)D2 and at 12 months for vitamin D2. Sufficient vitamin D2 (99 µg) remained after 12 months storage to provide at least 100% of daily dietary vitamin D requirements in a 20 g serving.
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Zelzer S, Meinitzer A, Enko D, Herrmann M, Goessler W. Development of a two-dimensional liquid chromatography-tandem mass-spectrometry method for the determination of vitamin D2 in mushrooms. Anal Bioanal Chem 2022; 414:7565-7572. [PMID: 35982251 PMCID: PMC9587085 DOI: 10.1007/s00216-022-04281-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 08/05/2022] [Accepted: 08/10/2022] [Indexed: 11/17/2022]
Abstract
Different foods, especially mushrooms, are a valuable source of vitamin D2. However, published concentrations in mushrooms show large variabilities. One reason for this is certainly the high biological variability caused by growth conditions, and another could also be found in the analytical methodology. Therefore, this study aimed to develop a sensitive and highly selective two-dimensional liquid chromatography mass spectrometry (LC–MS/MS) method for vitamin D2 analysis in mushrooms. After validation, the method was applied to four different mushroom species. The developed method with a one-step extraction procedure showed a limit of detection of 0.01 µg vitamin D2/g dry mass (DM), a limit of quantification of 0.05 µg vitamin D2/g DM, and recovery rates between 87.6 and 94.8%. The total run time including the re-equilibration of the columns for the next injection was 7.5 min. After adding increased concentrations of pure substance to Pleurotus ostreatus, Lentinula edodes, and brown and white button mushrooms the standard addition plot showed excellent correlation coefficients (R2) of > 0.9994. Mean vitamin D2 concentrations were observed at 0.122 ± 0.007, 0.074 ± 0.005, 0.099 ± 0.007, and 0.073 ± 0.005 µg/g DM. The coefficient of variation (CV) was between 5.1 and 7.6%. This well-optimized, sensitive LC–MS/MS method, with a fast and simple sample preparation and a short run time, can be applied to future studies especially in different mushroom species with variable growing conditions. This will improve our knowledge about the vitamin D2 content in mushrooms.
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Affiliation(s)
- Sieglinde Zelzer
- Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, Graz, Austria. .,Institute of Chemistry, University of Graz, Graz, Austria.
| | - Andreas Meinitzer
- Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, Graz, Austria
| | - Dietmar Enko
- Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, Graz, Austria.,Institute of Clinical Chemistry and Laboratory Medicine, General Hospital Hochsteiermark, Leoben, Austria
| | - Markus Herrmann
- Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, Graz, Austria
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Medicinal Mushroom Leucocalocybe mongolica Imai Extracts Improve Mammary Gland Differentiation in Lactating Rats via Regulating Protein Expression. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:5762847. [PMID: 35761899 PMCID: PMC9233605 DOI: 10.1155/2022/5762847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 05/27/2022] [Indexed: 11/29/2022]
Abstract
Leucocalocybe mongolica is a known medicinal mushroom in China. It possesses many biological activities. This study investigated the effect of L. mongolica petroleum ether and water extracts (200, 500, and 1,000 mg/kg BW) on mammary gland differentiation during lactation. However, prolactin, growth hormone, progesterone, and estrogen levels were determined in serum by ELISA assay. Immunofluorescence, western blot, and real-time PCR were utilized to evaluate the expression levels of β-casein, α-Lactalbumin, prolactin receptor, progesterone receptor, and STAT-5a. The immunohistochemistry staining was used to detect the presence of steroid receptors. The results showed that petroleum ether and water extracts increased milk yield and milk content of calcium, total fat, total carbohydrate, and total protein. Prolactin and growth hormone levels were significantly upregulated in all treated groups compared with the control group. In contrast, progesterone and estrogen were downregulated. The high doses of petroleum ether and water extracts increased the expression levels of β-Cas, α-Lactalb, PRLR, PR, and STAT-5a. The observation of histological sections showed that the extracts induced higher mammary gland differentiation than the control group. This study is the first to use mushrooms as nutritional supplements to improve milk production and mammary gland differentiation during lactation.
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Tiwari A, Singh G, Singh U, Sapra L, Rana V, Sharma V, Srivastava RK, Sharma S. Edible mushrooms: The potential game changer in alleviating vitamin D deficiency and improving human health. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15410] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Abhay Tiwari
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| | - Garima Singh
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| | - Umesh Singh
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
| | - Leena Sapra
- Department of Biotechnology All India Institute of Medical Sciences (AIIMS) New Delhi India
| | - Vikrant Rana
- Department of Applied Agriculture School of Basic and Applied Sciences Central University of Punjab Bathinda Punjab India
| | - Vasudha Sharma
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Rupesh K. Srivastava
- Department of Biotechnology All India Institute of Medical Sciences (AIIMS) New Delhi India
| | - Satyawati Sharma
- Centre for Rural Development & Technology Indian Institute of Technology (IIT) New Delhi India
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Koutrotsios G, Tagkouli D, Bekiaris G, Kaliora A, Tsiaka T, Tsiantas K, Chatzipavlidis I, Zoumpoulakis P, Kalogeropoulos N, Zervakis GI. Enhancing the nutritional and functional properties of Pleurotus citrinopileatus mushrooms through the exploitation of winery and olive mill wastes. Food Chem 2021; 370:131022. [PMID: 34520973 DOI: 10.1016/j.foodchem.2021.131022] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 08/25/2021] [Accepted: 08/29/2021] [Indexed: 11/04/2022]
Abstract
Treatment and disposal of wineries and olive-oil mills waste is usually associated with complex processes, which are often of limited wide-scale applicability. Olive-leaves plus two-phase olive mill waste (OLW) or grape marc plus wheat straw (GMW) were assessed as substrates for the cultivation of the choice edible mushroom Pleurotus citrinopileatus. GMW led to increased mushroom biological efficiency and shorter production cycles. Antioxidant activities, triterpenic acids, free amino acids, lovastatin and ergosterol were significantly higher in fruitbodies from GMW; the latter compound was positively correlated with squalene concentrations in substrates. Glucans, resveratrol and fatty acids content showed minor differences among mushrooms from the three substrates examined, whereas ergothioneine was significantly higher in fruitbodies grown on OLW. High correlations were noted for oleanolic, ursolic and amino acid content in mushrooms and their respective substrates. Moreover, FTIR spectra revealed variations in fruitbodies content in bioactive compounds which were associated with the substrates used.
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Affiliation(s)
- Georgios Koutrotsios
- Agricultural University of Athens, Laboratory of General and Agricultural Microbiology, Iera Odos 75, 11855 Athens, Greece
| | - Dimitra Tagkouli
- Harokopio University, Department of Nutrition and Dietetics, Laboratory of Chemistry, Biochemistry and Physical Chemistry of Foods, El. Venizelou 70, 17671 Kallithea, Greece
| | - Georgios Bekiaris
- Agricultural University of Athens, Laboratory of General and Agricultural Microbiology, Iera Odos 75, 11855 Athens, Greece
| | - Andriana Kaliora
- Harokopio University, Department of Nutrition and Dietetics, Laboratory of Chemistry, Biochemistry and Physical Chemistry of Foods, El. Venizelou 70, 17671 Kallithea, Greece
| | - Thalia Tsiaka
- Institute of Chemical Biology, National Hellenic Research Foundation 48, Vas. Constantinou Ave., 11635 Athens, Greece
| | - Konstantinos Tsiantas
- Institute of Chemical Biology, National Hellenic Research Foundation 48, Vas. Constantinou Ave., 11635 Athens, Greece; Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
| | - Iordanis Chatzipavlidis
- Agricultural University of Athens, Laboratory of General and Agricultural Microbiology, Iera Odos 75, 11855 Athens, Greece
| | - Panagiotis Zoumpoulakis
- Institute of Chemical Biology, National Hellenic Research Foundation 48, Vas. Constantinou Ave., 11635 Athens, Greece; Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
| | - Nick Kalogeropoulos
- Harokopio University, Department of Nutrition and Dietetics, Laboratory of Chemistry, Biochemistry and Physical Chemistry of Foods, El. Venizelou 70, 17671 Kallithea, Greece.
| | - Georgios I Zervakis
- Agricultural University of Athens, Laboratory of General and Agricultural Microbiology, Iera Odos 75, 11855 Athens, Greece.
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10
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Insights into health-promoting effects of Jew's ear (Auricularia auricula-judae). Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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11
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Neill HR, Gill CIR, McDonald EJ, McRoberts WC, Pourshahidi LK. The future is bright: Biofortification of common foods can improve vitamin D status. Crit Rev Food Sci Nutr 2021; 63:505-521. [PMID: 34291674 DOI: 10.1080/10408398.2021.1950609] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Vitamin D deficiency is a global concern, linked to suboptimal musculoskeletal health and immune function, with status inadequacies owing to variations in UV dependent cutaneous synthesis and limited natural dietary sources. Endogenous biofortification, alongside traditional fortification and supplement usage is urgently needed to address this deficit. Evidence reviewed in the current article clearly demonstrates that feed modification and UV radiation, either independently or used in combination, effectively increases vitamin D content of primary produce or ingredients, albeit in the limited range of food vehicles tested to date (beef/pork/chicken/eggs/fish/bread/mushrooms). Fewer human trials have confirmed that consumption of these biofortified foods can increase circulating 25-hydroxyvitamin D [25(OH)D] concentrations (n = 10), which is of particular importance to avoid vitamin D status declining to nadir during wintertime. Meat is an unexplored yet plausible food vehicle for vitamin D biofortification, owing, at least in part, to its ubiquitous consumption pattern. Consumption of PUFA-enriched meat in human trials demonstrates efficacy (n = 4), lighting the way for exploration of vitamin D-biofortified meats to enhance consumer vitamin D status. Response to vitamin D-biofortified foods varies by food matrix, with vitamin D3-enriched animal-based foods observing the greatest effect in maintaining or elevating 25(OH)D concentrations. Generally, the efficacy of biofortification appears to vary dependent upon vitamer selected for animal feed supplementation (vitamin D2 or D3, or 25(OH)D), baseline participant status and the bioaccessibility from the food matrix. Further research in the form of robust human clinical trials are required to explore the contribution of biofortified foods to vitamin D status.
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Affiliation(s)
- Holly R Neill
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK
| | - Chris I R Gill
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK
| | | | | | - L Kirsty Pourshahidi
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK
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12
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Wu Z, Meenu M, Xu B. Nutritional value and antioxidant activity of Chinese black truffle (Tuber indicum) grown in different geographical regions in China. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110226] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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13
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Jiang Q, Zhang M, Mujumdar AS. UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions. Trends Food Sci Technol 2020; 105:200-210. [PMID: 32982063 PMCID: PMC7508054 DOI: 10.1016/j.tifs.2020.09.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/28/2020] [Accepted: 09/19/2020] [Indexed: 12/13/2022]
Abstract
BACKGROUND Mushrooms are increasingly popular around the world as a nutritional food which is an excellent source of vitamin D2. Although natural mushrooms often contain very little vitamin D2 as many are grown in the dark, they are rich in ergosterol, a precursor to vitamin D2. Ergosterol can be converted to vitamin D2 under ultraviolet radiation. Due to the high water content of fresh mushroom, its quality deteriorates rapidly after harvest, and drying is the most commonly used technology to extend the shelf life. The vitamin D2 content of dried mushrooms depends on the drying conditions used. SCOPE AND APPROACH In this review, the chemistry of the photo-conversion process of ergosterol to vitamin D2 under ultraviolet radiation is introduced. The ergosterol and vitamin D contents in different mushroom varieties are discussed. The effects of several drying methods and the influence of different drying conditions are reviewed.Key findings and conclusions: Thermal drying in the presence of UV has been proven to convert ergosterol into vitamin D and enhance the nutritional content of all types of edible mushrooms. Solar drying, hot air drying, freeze drying, microwave drying and infrared drying can be used for mushrooms drying under selected operating conditions. A critical evaluation of published literature demonstrates the importance of applying appropriate drying methodology to maximize the nutritional value of various types of edible mushrooms.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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14
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Bito T, Okumura E, Fujishima M, Watanabe F. Potential of Chlorella as a Dietary Supplement to Promote Human Health. Nutrients 2020; 12:E2524. [PMID: 32825362 PMCID: PMC7551956 DOI: 10.3390/nu12092524] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/04/2020] [Accepted: 08/17/2020] [Indexed: 12/11/2022] Open
Abstract
Chlorella is a green unicellular alga that is commercially produced and distributed worldwide as a dietary supplement. Chlorella products contain numerous nutrients and vitamins, including D and B12, that are absent in plant-derived food sources. Chlorella contains larger amounts of folate and iron than other plant-derived foods. Chlorella supplementation to mammals, including humans, has been reported to exhibit various pharmacological activities, including immunomodulatory, antioxidant, antidiabetic, antihypertensive, and antihyperlipidemic activities. Meta-analysis on the effects of Chlorella supplementation on cardiovascular risk factors have suggested that it improves total cholesterol levels, low-density lipoprotein cholesterol levels, systolic blood pressure, diastolic blood pressure, and fasting blood glucose levels but not triglycerides and high-density lipoprotein cholesterol levels. These beneficial effects of Chlorella might be due to synergism between multiple nutrient and antioxidant compounds. However, information regarding the bioactive compounds in Chlorella is limited.
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Affiliation(s)
- Tomohiro Bito
- Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori 680-8553, Japan;
| | - Eri Okumura
- Sun Chlorella Corporation, Kyoto 600-8177, Japan; (E.O.); (M.F.)
| | - Masaki Fujishima
- Sun Chlorella Corporation, Kyoto 600-8177, Japan; (E.O.); (M.F.)
| | - Fumio Watanabe
- Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori 680-8553, Japan;
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Ogbole OO, Nkumah AO, Linus AU, Falade MO. Molecular identification, in vivo and in vitro activities of Calvatia gigantea (macro-fungus) as an antidiabetic agent. Mycology 2019; 10:166-173. [PMID: 31448150 PMCID: PMC6691841 DOI: 10.1080/21501203.2019.1595204] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Accepted: 03/02/2019] [Indexed: 11/16/2022] Open
Abstract
Mushrooms are cherished as sources of food, nutrients and medicine. Inadequate data on the identity and medicinal properties of many wild Nigerian mushrooms has limited their utilization. This work was carried out to identify and authenticate a puffball mushroom using molecular tools and investigate its antidiabetic properties. Taxonomic guides were employed in morphological identifying the mushroom as Lycoperdon umbrinum, methanol extract of fruiting bodies was evaluated for antidiabetic activity using in vitro α-amylase assay and in vivo activity in the alloxan-induced diabetic rat model. The macro fungus was identified using Internal Transcribed Spacers (ITS) sequence analysis after which sequences generated were compared using the basic local alignment search tool (BLAST) at NCBI GenBank. In the acute in vivo test, the 400 mg/kg dose showed the best activity with percentage reduction in blood glucose 29.3%, compared with 5 mg/kg glibenclamide at 15%. The in vitro assay established that the extract possessed potent activity with IC50 of 0.46 µg/mL compared to its DCM, butanol fractions and acarbose (IC50 5.3 µg/mL, 5.6 µg/mL, 45 µg/mL) respectively. BLAST analysis revealed the mushroom (accession number, KRO78278.1) to show 98% identity to Calvatia gigantea. The study established the identity of this mushroom and confirmed its antidiabetic activity.
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Affiliation(s)
- Omonike O Ogbole
- Department of Pharmacognosy, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria
| | - Abraham O Nkumah
- Department of Pharmacognosy, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria
| | - Augusta U Linus
- Department of Pharmacognosy, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria
| | - Mofolusho O Falade
- Cellular Parasitology Programme, Cell Biology and Genetics Unit, Department of Zoology, University of Ibadan, Ibadan, Nigeria
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A Review of Mushrooms as a Potential Source of Dietary Vitamin D. Nutrients 2018; 10:nu10101498. [PMID: 30322118 PMCID: PMC6213178 DOI: 10.3390/nu10101498] [Citation(s) in RCA: 127] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 10/05/2018] [Accepted: 10/11/2018] [Indexed: 12/16/2022] Open
Abstract
When commonly consumed mushroom species are exposed to a source of ultraviolet (UV) radiation, such as sunlight or a UV lamp, they can generate nutritionally relevant amounts of vitamin D. The most common form of vitamin D in mushrooms is D2, with lesser amounts of vitamins D3 and D4, while vitamin D3 is the most common form in animal foods. Although the levels of vitamin D2 in UV-exposed mushrooms may decrease with storage and cooking, if they are consumed before the ‘best-before’ date, vitamin D2 level is likely to remain above 10 μg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods and similar to the daily requirement of vitamin D recommended internationally. Worldwide mushroom consumption has increased markedly in the past four decades, and mushrooms have the potential to be the only non-animal, unfortified food source of vitamin D that can provide a substantial amount of vitamin D2 in a single serve. This review examines the current information on the role of UV radiation in enhancing the concentration of vitamin D2 in mushrooms, the effects of storage and cooking on vitamin D2 content, and the bioavailability of vitamin D2 from mushrooms.
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A Critical Review on Health Promoting Benefits of Edible Mushrooms through Gut Microbiota. Int J Mol Sci 2017; 18:ijms18091934. [PMID: 28885559 PMCID: PMC5618583 DOI: 10.3390/ijms18091934] [Citation(s) in RCA: 118] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 08/25/2017] [Accepted: 09/05/2017] [Indexed: 02/05/2023] Open
Abstract
Mushrooms have long been used for medicinal and food purposes for over a thousand years, but a complete elucidation of the health-promoting properties of mushrooms through regulating gut microbiota has not yet been fully exploited. Mushrooms comprise a vast, and yet largely untapped, source of powerful new pharmaceutical substances. Mushrooms have been used in health care for treating simple and common diseases, like skin diseases and pandemic diseases like AIDS. This review is aimed at accumulating the health-promoting benefits of edible mushrooms through gut microbiota. Mushrooms are proven to possess anti-allergic, anti-cholesterol, anti-tumor, and anti-cancer properties. Mushrooms are rich in carbohydrates, like chitin, hemicellulose, β and α-glucans, mannans, xylans, and galactans, which make them the right choice for prebiotics. Mushrooms act as a prebiotics to stimulate the growth of gut microbiota, conferring health benefits to the host. In the present review, we have summarized the beneficial activities of various mushrooms on gut microbiota via the inhibition of exogenous pathogens and, thus, improving the host health.
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18
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Recent Advances in Ergosterol Biosynthesis and Regulation Mechanisms in Saccharomyces cerevisiae. Indian J Microbiol 2017; 57:270-277. [PMID: 28904410 DOI: 10.1007/s12088-017-0657-1] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Accepted: 06/27/2017] [Indexed: 01/04/2023] Open
Abstract
Ergosterol, an important component of the fungal cell membrane, is not only essential for fungal growth and development but also very important for adaptation to stress in fungi. Ergosterol is also a direct precursor for steroid drugs. The biosynthesis of ergosterol can be divided into three modules: mevalonate, farnesyl pyrophosphate (farnesyl-PP) and ergosterol biosynthesis. The regulation of ergosterol content is mainly achieved by feedback regulation of ergosterol synthase activity through transcription, translation and posttranslational modification. The synthesis of HMG-CoA, catalyzed by HMGR, is a major metabolic check point in ergosterol biosynthesis. Excessive sterols can be subsequently stored in lipid droplets or secreted into the extracellular milieu by esterification or acetylation to avoid toxic effects. As sterols are insoluble, the intracellular transport of ergosterol in cells requires transporters. In recent years, great progress has been made in understanding ergosterol biosynthesis and its regulation in Saccharomyces cerevisiae. However, few reviews have focused on these studies, especially the regulation of biosynthesis and intracellular transport. Therefore, this review summarizes recent research progress on the physiological functions, biosynthesis, regulation of biosynthesis and intracellular transportation of ergosterol in S. cerevisiae.
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